Savory Breakfast Strata Squares
Savory Breakfast Strata Squares
Ingredients
For the Strata
- 6 cups day-old bread, cut into 1-inch cubes
- 1 pound cooked breakfast sausage, crumbled
- 2 cups cheddar cheese, shredded
- 1/2 cup bell pepper, finely diced
- 1/4 cup onion, finely diced
For the Egg Custard
- 8 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Preparation
- 1 tablespoon butter, for greasing
Instructions
- 1
Grease a 9x13-inch baking dish with butter. Spread the cubed bread evenly in the bottom of the prepared dish.
⏱️ 2 min
- 2
Sprinkle the crumbled breakfast sausage, shredded cheddar cheese, diced bell pepper, and diced onion over the bread cubes.
⏱️ 3 min
- 3
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.
⏱️ 3 min
- 4
Pour the egg mixture evenly over the ingredients in the baking dish, ensuring all the bread is moistened. Gently press down on the bread with a spatula to help it absorb the liquid.
⏱️ 2 min
- 5
Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak up the egg custard.
- 6
The next morning, preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for about 15 minutes while the oven preheats.
⏱️ 15 min•🌡️ 350
- 7
Remove the plastic wrap and bake for 45-55 minutes, or until the strata is puffed, golden brown, and a knife inserted into the center comes out clean.
⏱️ 50 min•🌡️ 350
- 8
Let the strata rest for 5-10 minutes before cutting into squares and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Breakfast Strata Squares
Ingredients
For the Strata
- 6 cups day-old bread, cut into 1-inch cubes
- 1 pound cooked breakfast sausage, crumbled
- 2 cups cheddar cheese, shredded
- 1/2 cup bell pepper, finely diced
- 1/4 cup onion, finely diced
For the Egg Custard
- 8 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Preparation
- 1 tablespoon butter, for greasing
Instructions
- 1
Grease a 9x13-inch baking dish with butter. Spread the cubed bread evenly in the bottom of the prepared dish.
⏱️ 2 min - 2
Sprinkle the crumbled breakfast sausage, shredded cheddar cheese, diced bell pepper, and diced onion over the bread cubes.
⏱️ 3 min - 3
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.
⏱️ 3 min - 4
Pour the egg mixture evenly over the ingredients in the baking dish, ensuring all the bread is moistened. Gently press down on the bread with a spatula to help it absorb the liquid.
⏱️ 2 min - 5
Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak up the egg custard.
- 6
The next morning, preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for about 15 minutes while the oven preheats.
⏱️ 15 min•🌡️ 350 - 7
Remove the plastic wrap and bake for 45-55 minutes, or until the strata is puffed, golden brown, and a knife inserted into the center comes out clean.
⏱️ 50 min•🌡️ 350 - 8
Let the strata rest for 5-10 minutes before cutting into squares and serving.
⏱️ 10 min